Name: Grilled Chicken and Quinoa Salad with Lemon-Herb Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1.5 cups Mixed Salad Greens; 1/4 cup sliced Cucumber; 1/4 cup diced Tomato; 1/4 Avocado; 2 tbsp Olive Oil; 1 tbsp Lemon Juice; 1 tbsp Fresh Parsley (chopped); Salt and Pepper to taste

Grilled Chicken and Quinoa Salad with Lemon-Herb Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon-Herb Dressing

A refreshing gluten-free and lactose-free salad featuring tender grilled chicken, fluffy quinoa, and crisp mixed greens, all tossed in a vibrant lemon-herb dressing. Perfect for a light yet satisfying lunch that delivers balanced energy and flavor.

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NUTRITION

Protein

20.8g

Fat

35.8g

Carbs

29.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Mixed Salad Greens

1/4 cup sliced Cucumber

1/4 cup diced Tomato

1/4 Avocado

2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley (chopped)

Salt and Pepper to taste

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PREPARATION

1
Preheat a grill or grill pan over medium-high heat.
2
Season the chicken breast lightly with salt and pepper. Grill the chicken for about 4-5 minutes per side until fully cooked. Once done, let it rest and then slice into strips.
3
In a large bowl, combine the mixed salad greens, sliced cucumber, and diced tomato.
4
Add the cooked quinoa to the salad bowl.
5
In a small bowl, whisk together the olive oil, lemon juice, chopped parsley, salt, and pepper to form the lemon-herb dressing.
6
Drizzle the dressing over the salad and toss gently to combine.
7
Top the salad with the grilled chicken slices and diced avocado.
8
Serve immediately and enjoy a light, refreshing, and balanced gluten-free and lactose-free lunch.